Dressing for borscht with beets for the winter - the best step-by-step recipe. Dressing for borscht for the winter without cabbage

Preparing borscht for the winter will save a lot of time spent in the kitchen in the future. There is no need to additionally chop vegetables. A homemade snack from fresh vegetables makes life much easier, especially for young housewives.

A simple recipe for preparing classic borscht for the winter with beets and cabbage will greatly simplify the preparation of aromatic soup.

Ingredients:

• 1.5 kg cabbage;
• 1.5 kg beets;
• 20 g garlic;
• 1 kg carrots;
• 250 ml water;
• 100 g vinegar (9%);
• 1 kg of tomatoes;
• 200 ml vegetable oil;
• 800 g onions;
• 120 g salt;
• 150 g granulated sugar.

Step by step recipe:

1. Prepare, wash vegetables, remove inedible parts.
2. Pass the chopped vegetables through a meat grinder or food processor.
3. Chop the heads of cabbage.
4. Fry onions and carrots.
5. Take a large saucepan, put the vegetable mixture in it, add fried onions, carrots, and garlic. Mix.
6. Cook for about 15 minutes.
7. Pour in oil, water, salt. Add vinegar and sugar.
8. Simmer the salad over low heat, stirring until done.
9. Determine readiness by the softness of the vegetables.
10. Pour the salad into sterilized jars. Roll up.

Video “Cow parsley for the winter”

From this video you will learn a recipe for delicious borscht preparation for the winter.

Options for canned beetroot

Beetroot soup for the winter can be prepared from a different set of products, but it will definitely contain beets.

There are housewives who do not like cabbage in borscht. You can prepare twists without this vegetable. They are in no way inferior in taste to the previous version.

List of ingredients:

• sweet pepper - 500 g;
• tomatoes - 2.5 kg;
• beets - 500 g;
• vinegar - 7 tbsp. l.;
• salt - 2 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• vegetable oil - 1 multi-cup.

How to cook:

1. Pre-rinse and peel the vegetables.
2. Grate the carrots.
3. Chop the onion into strips.
4. Place the carrots and onions in the multicooker bowl and turn on the “Stew” mode.
5. Remove seeds from peppers and chop into strips.
6. Grind the beets.
7. Puree the tomatoes.
8. Add the remaining ingredients to the stewed carrots and onions.
9. Add salt and sugar.
10. Continue simmering for about an hour.
11. Before finishing, add oil and vinegar.
12. Fill the preservation container with salad and store it.

With beans

Borscht with beans turns out to be satisfying and practical. Legumes are a great substitute for potatoes. In addition to dressing for borscht, this salad can be an excellent snack or dinner. Any beans will do, but not canned ones.

You will need:

• 1.5 kg beets;
• 1.5 kg of onion;
• 2 kg of tomatoes;
• 1.5 kg carrots;
• 1 kg beans;
• 1 kg bell pepper;
• 250 ml oil;
• 2 tbsp. l. salt;
• 50 g sugar;
• 8 tbsp. l. vinegar.

Preparation:

1. Soak the beans overnight.
2. Boil the soaked beans until soft, but do not overcook.
3. Prepare and wash the vegetables. Blanch the tomatoes.
4. Grind the root vegetables in any convenient way.
5. Cut tomatoes and peppers into cubes.
6. Place the prepared mixture into a large container.
7. Add water, butter, sugar, salt. Cook for 20 minutes, stirring.
8. Add beans and vinegar to the boiled mixture and simmer until tender.
9. Roll the hot preparation into jars.
10. Store in a cellar or any cool place.

With bell pepper

The sweet bell pepper will make the soup special. You can use red and yellow varieties.

Components:

• bell pepper - 1 kg;
• carrots - 1 kg;
• beets - 2 kg;
• ripe tomatoes - 1.5 kg;
• greens - to taste;
• onion - 1 kg;
• vegetable oil - 250 ml;
• sugar - 150 g;
• salt - 70 g;
• vinegar (9%) - 200 ml;
• water - 400 ml;
• spices - to taste.

Cooking method:

1. Rinse and peel the vegetables.
2. Cut the pepper in half, remove the seeds, cut into cubes.
3. Peel the onion and chop into small cubes.
4. Grind the remaining ingredients in a meat grinder or blender.
5. In a large container, mix the vegetable mass, except pepper.
6. Place on the stove, pour in oil, simmer for a quarter of an hour.
7. Add pepper and bring to a boil. Add water, sugar, salt.
8. Simmer for another 25 minutes. Before the end of cooking, add the greens.
9. Divide the mixture into prepared jars and roll up.
10. Store borscht in a cool place.

Beet soup, cooked according to the recipe without vinegar, can be fed even to small children.

Required Products:

• beets - 2 kg;
• sweet pepper - 1 kg;
• carrots - 1 kg;
• tomatoes - 1 kg;
• onions - 1 kg;
• salt - 2 tbsp. l.;
• 2 tbsp. l. Sahara;
• 200 ml sunflower oil.

Cooking steps:

1. Wash and peel the vegetables.
2. Grate the root vegetables.
3. Chop tomatoes and peppers into cubes.
4. Cut the onion in any way.
5. Stir the mixture and simmer for 20 minutes.
6. Add salt, sugar, pour in oil.
7. Stirring and simmer for another 15 minutes.
8. Preserve, wrap in warmth.

With green tomatoes

If you have a lot of green tomatoes in stock, you can use them to prepare the dressing.

You will need:

• 3 kg beets;
• 2 kg of green tomatoes;
• 1 kg of onion;
• 1 kg carrots;
• 2 heads of garlic;
• 5 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• 1.5 tbsp. l. sunflower oil;
• 1.5 tsp. vinegar essence.

Cooking process:

1. Grind all vegetables in any convenient way.
2. Take a large saucepan, add the vegetable mixture, except garlic.
3. Add salt, sweeten.
4. Place the container on the stove and simmer for about an hour.
5. Grind the garlic in a garlic grinder.
6. Add garlic, add vinegar, cook for another 15 minutes.
7. Transfer the finished dish into jars, preserve, and let cool.

Green tomatoes make the borscht look unusual and appetizing.

Branded dressing from Alla Kovalchuk

Borscht dressing from Alla Kovalchuk is a tasty and healthy preparation for the winter. It is easy to prepare; soup based on it takes about half an hour to cook. The preparation can be used to prepare sauce for pasta, cabbage rolls, stuffed peppers, and eaten as a salad.

Regarding preparation:

1. Prepare vegetables, wash and peel.
2. Grate 1.5 kg of beets and 500 g of carrots on a coarse grater.
3. Chop 500 g of multi-colored bell pepper into cubes.
4. Grind 500 g of onions.
5. Finely chop the greens.
6. Pour boiling water over 0.5 kg of tomatoes, remove the skin, and chop with a blender.
7. Heat vegetable oil in a frying pan and fry the beets. Sprinkle with vinegar to preserve color.
8. Add tomato mass to the fried beets, 1 tbsp. l. salt, 3 tbsp. l. sugar, simmer until done.
9. In another frying pan, fry the onion and carrots until light golden brown, add the pepper cubes, and fry until tender.
10. Combine the fried vegetables, mix thoroughly, add salt and sweeten.
11. Pour in a little water and simmer for another 3-5 minutes.
12. At the end of cooking, add the greens, mix thoroughly, place in sterilized jars, preserve, and put away for the winter.

Fans of spicy food will appreciate the recipe for a spicy borscht dressing for the winter.

Ingredients:

• 3 kg beets;
• 3 kg of tomatoes;
• 3 kg of sweet red pepper;
• 2 kg of onion;
• 2 kg carrots;
• 5 heads of garlic;
• 4 pods of hot pepper;
• 2 cups vegetable oil;
• 1.5 cups sugar;
• 5 tbsp. l. salt;
• vinegar - to taste.

Cooking method:

1. Scald the tomatoes with boiling water, remove the skin, grind in a meat grinder or mash with a blender.
2. Drain the tomato mass into a large container, pour in the oil, add sugar, salt, and bring to a boil.
3. Chop pepper and onion.
4. Cut carrots and beets into strips.
5. Remove the seeds from the hot pepper and chop with garlic.
6. Add the tomato mass with cooked vegetables, cook for 20 minutes over medium heat, stirring.
7. At the end, add hot pepper and garlic.
8. Simmer for another 5 minutes.
9. The spicy seasoning is ready. You can roll it up for the winter and enjoy the piquant taste.

Dressing for borscht is prepared from a different set of products, as well as from surplus crops of unsightly shape - small beets, crooked carrots, which make no sense to store.

This dish must contain beets. It’s up to you to decide what ingredients to supplement it with. This could be onions, carrots, tomato paste, cabbage and even potatoes.

Algorithm for preparing borscht from stock:

1. Boil meat broth.
2. Add potatoes and cabbage if desired.
3. Place the salad dressing into the soup.
4. Bring to a boil.
5. Sprinkle with fresh herbs in a plate.
6. Serve with mayonnaise or sour cream sauce.

Some fresh vegetables are not stored all winter, but when prepared they will last well throughout the winter season. But it is better to prepare the seasoning in the fall, when vegetables still contain the maximum amount of healthy vitamins and juices.

In order to please your household with a delicious, rich soup all winter, we recommend preparing jars of dressing this season.

A pre-prepared borscht dressing with beets, carrots and cabbage is very helpful in the cold winter. In summer, this dish is prepared from freshly harvested vegetables and then placed in sterile jars.

The main component in this case will always be beets. And other vegetables can be added to taste - onions, carrots, potatoes and even peppers.

Now, when you decide to pamper your family with borscht, you just need to open the jar and pour the vegetable mixture from it into the rich broth. In just a few minutes you will receive a ready-made dish. In this article we will look at the most delicious recipes for preparing borscht dressing for the winter in jars.

Dressing for borscht with cabbage

Ingredients:

• tomatoes - 1 kg;
• carrots - 600 gr;
• bell pepper - 500 gr;
• onions - 600 gr;
• cabbage - 2 kg;
• water - 1 tbsp.;
• table vinegar - 1 tsp;
• raises oil - 130 ml;
• sugar - 2 tbsp. l.;
• salt - 2 tbsp. l.

Preparation:

The first thing we will do is cut the washed tomatoes into small slices. Next, remove all the seeds from the bell pepper and chop it into small slices.

Then pour the chopped tomato slices and sweet peppers into the water. Finely chop the onion and pour it into the pan. Next add shredded cabbage and grated carrots.

Now mix everything well, add salt and sugar. After the vegetables boil, they need to be cooked for five minutes.

While the vegetables are simmering over low heat, prepare the jars. Wash them thoroughly with baking soda. Be careful - under no circumstances should the jars have cracks, chips, or any stains. Dishes with flaws are not suitable for preservation.

Place the washed jars bottom up on the pressure cooker. You can place lids for them nearby. Sterilize your jars for about 15 minutes.

There is another way of sterilization - in a microwave oven. To do this, pour some water into a jar and heat it in the microwave for five minutes. The remaining water must be poured out of the jar afterwards. Boil metal lids for 5-7 minutes.

This is interesting! In fact, there are many types of borscht. Some cook it in meat broth with the addition of lard, others prefer borscht with mushrooms. Still others add chicken, turkey or even fish to this dish. Borscht is served both hot and cold. The latter is usually prepared in the summer based on kefir and beets. For taste, boiled eggs and fresh herbs are added to it.

Dressing for the winter without vinegar

Ingredients:

• tomatoes - 1 kg;
• boiled beets - 1 kg;
• sweet pepper - 300 g;
• carrots - 300 g;
• onions - 300 g;
• cabbage - 300 g;
• fresh parsley or dill - 100 g;
• lemon - 1 piece;
• vegetable oil - to taste.

Preparation:

To make this delicious and healthy dressing recipe, first take the onion and chop it. Then trim the onion rings in sunflower oil.

Then take the tomatoes, scald them with boiling water and carefully remove the skin. Cut these vegetables into cubes. Then chop the remaining vegetables, except the beets, pour them into the pan and simmer for about half an hour.

Grated beets are added to this dressing last. If you do this earlier, it will lose its rich red hue. The vegetable mixture should be simmered in a saucepan for 15 minutes. Then you need to add lemon juice to it and move it carefully. Without delay, distribute your vegetable mixture into jars prepared in advance.

Keep the rolled up jars with the vegetable mixture in a warm place until they cool, and then transfer them to the cellar.

Fact! Borscht is one of the most ancient dishes of Slavic cuisine. Mentions of it in cookbooks date back to the 16th century. There is an assumption that at first it was prepared from an edible plant, hogweed, and only after that they began to add beets to this dish.

Borscht with beans for the winter

The following dressing recipe will appeal to bean lovers. If you have never made borscht using it before, we recommend making a few jars first to try and see if you like it.

Ingredients:

• beets - 2 kg;
• carrots - 2 kg;
• onions - 2 kg;
• tomatoes - 2 kg;
• white beans - 2 kg;
• vegetable oil - 0.5 ml;
• hot water - 0.5 ml;
• sugar - 1 tbsp;
• salt - 100 gr.;
• vinegar 6% - 150 gr.

Preparation:

In order to prepare the dressing according to this recipe, you first need to add water to the beans and cook them. Afterwards you need to fry it - chop the vegetables and fry them in sunflower oil. In the process, add some water, sugar, vinegar and salt to them. Simmer for half an hour.

Fact! Borscht with beans is perfect during Lent. To prepare it, cook cabbage and potatoes in advance and add a couple of dried mushrooms to them for flavor. Now all that remains is to add the dressing with beans to the vegetables and the delicious, aromatic borscht is ready.

Winter dressing for borscht with hot pepper

This recipe will appeal to lovers of “spicy”. To prepare it you will need hot pepper.

Ingredients:

• carrots - 2 kg;
• onions - 2 kg;
• tomatoes - 3 kg;
• sweet pepper - 2 kg;
• hot pepper - 1-2 pcs;
• vegetable oil - 0.5 ml;
• bay leaf - 1 piece;
• salt - to taste.

Preparation:

Grind the peppers and tomatoes through a meat grinder. Then take beets and carrots and simmer them in a frying pan for a quarter of an hour. Add the remaining vegetables, salt, bay leaf to them and simmer under the lid for about an hour.

The gas station is ready. Place it in sterile jars, roll it up and place it in a warm place.

Pay attention! Hot pepper is useful because it contains a huge amount of ascorbic acid. Thanks to this, it allows you to strengthen blood vessels, cleanse the body of accumulated toxins and waste, and lose excess weight. This vegetable is also an excellent helper during colds.

Dressing in a slow cooker for the winter

To make this simple dressing you will need the following ingredients:

• beets - 1.5 kg;
• tomatoes - 1.5 kg;
• salt - to taste.

Preparation:

First of all, chop the beets on a coarse grater. Next, peel the tomatoes. To do this, make cross cuts on each of them and lower them into boiling water. Then remove the tomatoes from the water and remove the skin.

Divide the tomatoes into two parts, remove the stem and puree using a blender. Now salt the vegetables. Try to see if there is enough salt.

Under the lid, simmer the dressing in the slow cooker for 1.5 hours. In this case, the “quenching” mode must be activated.

Distribute the workpiece into hot glass jars and seal. The jars should be left warm and then put in a cool room. From the above ingredients you will get approximately six half-liter jars of dressing. This is approximately thirty servings.

Winter borscht with cabbage and tomato juice

It is not necessary to fry vegetables to prepare borscht according to this recipe. You can adjust the taste of borscht depending on the amount of vinegar added. The more vinegar, the more sour your dish will be.

Ingredients:

• tomatoes - 1 kg;
• onions - 300-500 g;
• carrots - 300 gr;
• bell pepper - 500 gr;
• cabbage - 1.5 kg;
• sugar - 2 tsp;
• salt - to taste;
• vinegar 70%;
• hot pepper - to taste.

Preparation:

First, grind the tomatoes into puree. For this we need a meat grinder or blender. Finely chop the cabbage with a knife. Next, peel and chop the remaining vegetables - onions, carrots, peppers.

Place a saucepan with tomato juice and remaining vegetables on moderate heat. After the vegetables boil, skim off the foam and add cabbage to them. Then let this vegetable mass boil for 10-20 minutes over low heat. Stir the dressing frequently and do not let it burn.

Add salt, sugar and vinegar to the boiling mixture. Transfer the dressing into sterilized jars, seal them with lids and wrap them in a warm blanket until cool.

Note! Despite the fact that borscht itself is very tasty, it will look a little poor at the time of serving if this dish is not complemented with anything. What is suitable for this purpose? Firstly, pampushki made from fresh white bread with garlic, secondly, lard from the freezer with meat streaks, cut into slices. In addition, garlic and green onions will perfectly complement borscht. And of course, this dish would not be complete without sour cream. Be sure to add a spoonful to the finished dish right before serving.

Winter borscht with potatoes

What would borscht be without potatoes! It’s great that you can also prepare this dish in advance, and then simply roll it into jars.

To do this you need to purchase:

Ingredients:

• potatoes - 1.5 kg;
• white cabbage - 1 kg.
• tomatoes - 1.5 kg;
• onions - 500 g;
• carrots - 500 gr;
• beets - 500 gr;
• bell pepper - 250 gr;
• vegetable oil - 1 tbsp.;
• sugar - 1 tbsp. l.;
• salt - 2 tbsp. l.;
• table vinegar - 2 tbsp. l.

Preparation:

Puree the tomatoes, carrots and beets using a food processor. Chop the onions with a knife, chop the potatoes too, cutting them into cubes. Finely chop the white cabbage.

Make a fry - mix onions, beets and carrots in a frying pan. Simmer for about 15 minutes. At the end, add tomatoes, table vinegar and spices.

Lastly, add white cabbage, peppers and potatoes. Leave to simmer for another half hour.

Even novice housewives can prepare a dressing for borscht for the winter, but how great it will be to cook borscht from it on a winter evening. Try several recipes and decide which one you and your family like best.

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Step-by-step recipes for borscht for the winter in jars with cabbage, beets, and various vegetables

2018-09-27 Marina Vykhodtseva

Grade
recipe

72020

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

3 gr.

Carbohydrates

9 gr.

69 kcal.

Option 1: Borscht for the winter in jars with beets and carrots

Borscht dressing for the winter with beets and carrots is one of those preparations that in winter greatly simplifies the process of preparing borscht for us, and besides, makes it incredibly aromatic and tasty. Judge for yourself, it’s unlikely that winter vegetables and store-bought tomato paste will give borscht a summer taste and aroma.

The jars will definitely not last long, and no matter how much you prepare them, they will all go away, believe me, it has been checked more than once. I suggest you prepare almost the entire set of ingredients; in winter, it will be enough to boil the broth with potatoes, add dressing and cabbage - that’s it! Well, I suggest you get down to business, the indicated quantity will yield a half-liter jar - for 2.5-3 liters of borscht.

Ingredients:

• Beetroot - 1 pc.
• Carrots - 1 pc.
• Onions - 1 pc.
• Sweet pepper - 2 pcs.
• Large tomatoes - 4 pcs.
• Vegetable oil - 40 ml
• Vinegar 9% - 1 tbsp.
• Salt - 0.5 tsp.
• Sugar - 2 tsp.

Cooking process

Choose all vegetables of medium size; if they are small, take several pieces. First, peel the onions, wash and dry. Cut the onion into small cubes. Heat a frying pan with vegetable oil, add the onion and fry for a couple of minutes.

Peel and rinse half the sweet pepper, cut into small cubes. Add the pepper to the onion and continue to fry, stirring occasionally.

Next add beets and carrots to the pan. First, peel and wash the beets and carrots, dry them a little and grate them on a medium grater.

Wash the sweet, fleshy tomatoes, cut out the area where the stalk grows, and then cut the tomatoes into arbitrary pieces. Also chop the remaining sweet peppers and rinse.

Grind peppers and tomatoes in a blender bowl or in a meat grinder.

When the vegetables are all lightly browned, you can proceed to the next step.

Pour the tomato mixture into the vegetables and mix everything, add salt and sugar, simmer covered for 30 minutes. At the end of cooking, add vinegar.

Place the dressing in sterile jars, roll up and place the lids down, cool under a blanket and store in a cellar or pantry.

Bon appetit!

Option 2: Quick recipe for borscht for the winter in jars without cabbage

Recipe for the simplest borscht dressing for the winter without cabbage. To prepare everyone’s favorite dish, you won’t need to sauté, boil or stew beets separately, just add a jar of this delight to the pan with potatoes and cabbage. The dressing does not even need to be heated separately, which will also save time.

Ingredients:

• 1.5 kg beets;
• 0.5 kg of onion;
• 0.7 kg carrots;
• 0.7 kg of tomatoes;
• 2 tablespoons of salt;
• 2 spoons of sugar;
• 50 g vinegar;
• 170 g butter;
• garlic if desired.

How to quickly prepare borscht for the winter in jars

Chop the peeled onion into small cubes, add it to the oil and put it on the stove. Let it sauté while you prepare the rest of the vegetables.

Grind the beets and carrots in a food processor or through a meat grinder, but use a large mesh. Add all the vegetables to the onion, stir. If desired, you can also add chopped garlic, the amount is at your discretion.

Chop the tomatoes, you can simply grate them or grind them with a food processor, immediately add them to the vegetables, add salt, and add granulated sugar to the borscht. Stir, cover and simmer for about 25 minutes.

Pour in table vinegar and stir again. Place into sterile jars and immediately roll up the boiling borscht.

It turns out more beautiful if you grate the carrots and beets into strips, but it is advisable to increase the cooking time by about ten minutes so that all the pieces have time to get ready.

Option 3: Borscht for the winter in jars with beans (very tasty)

A recipe for very tasty and practical borscht for the winter in jars, which can also be an excellent salad, snack or dinner. Any beans: dark, red, white, large, small. The cooking time may increase slightly, as well as the taste. In any case, the beans need to be soaked for 5-7 hours, more is possible.

Ingredients:

• kilogram of beans;
• 2.5 kg of tomatoes;
• 45 g sugar;
• 2 tablespoons of salt;
• 700 g beets;
• half a kilo of pepper;
• a glass of oil;
• 8 tablespoons of vinegar.

How to cook

Boil the soaked beans until soft, but be sure to keep an eye on them. There is no need to overcook the beans; they should remain intact without cracks. Drain into a sieve or colander.

Chop the tomatoes and place the tomato on the stove. When boiling, foam will appear that needs to be skimmed off. Cook the mixture for ten minutes.

Chop the pepper, pour into the tomato, cook for another five minutes. At the same stage, add oil to the bosch dressing.

Grate the beets, pour into the future borscht, stir, continue cooking for five minutes. Add beans. Add sugar immediately and leave for another fifteen minutes.

Pour in vinegar, boil for a couple of minutes and put the borscht and beans into jars and seal tightly.

Soaking beans not only allows you to cook the product faster, but also gets rid of harmful substances that beans contain. The water must be drained and replaced before cooking.

Option 4: The most delicious borscht for the winter in jars (with pasta)

A variation of beetroot borscht with tomato paste, no cabbage is added to it, only dressing vegetables. This recipe does not contain tomatoes, but you will need good tomato paste, not burnt, natural without dyes in the composition. Preparation with pre-frying of vegetables, which improves their taste.

Ingredients:

• 1400 g beets;
• 600 g carrots;
• half a kilo of onion;
• 30 g vinegar;
• 260 g pasta;
• 350 g pepper (sweet bell pepper);
• 25 g sugar;
• 30 g salt;
• 0.13 liters of oil;
• 0.25 liters of water.

Step by step recipe

Chop the onion into cubes. Heat the recipe oil in a large saucepan and add the vegetable. You can immediately use a large saucepan with a thick bottom, if such utensils are available. Cook the onion in oil until translucent, but watch carefully so that it does not burn.

Peel the carrots, chop into strips, add to the onion, heat for a few minutes, transfer to a saucepan for cooking the dressing, if you have already used a saucepan.

Grate the beets into strips and add to the rest of the vegetables. Immediately cut the bell pepper, freed from the entrails. Pour in after the beets, stir and pour in the recipe water. Cover the pan and simmer the vegetables for a quarter of an hour.

Add pasta, salt, add prescription sugar to the borscht. Simmer for another ten minutes.

Add vinegar, use a table product with a concentration of 9%. Stir, boil for a minute and you can place the borscht in sterile jars. Roll up and turn over.

In this option, you can use home-boiled tomato, but you will have to increase the amount and reduce the water.

Option 5: Borscht for the winter in jars (very tasty with three ingredients)

A recipe for rich and tasty borscht, which is prepared from only three vegetables and eliminates the need to boil beets for the dish. The taste is rich, summery, the preparation can be used as a salad or spread for sandwiches.

Ingredients:

• 1400 g beets;
• 900 g pepper;
• 1900 g tomatoes;
• 20 ml vinegar;
• 120 ml oil;
• 1.5 tablespoons of salt;
• 65 g sugar;
• 5 g pepper (ground black or mixture).

How to cook

Chop the tomatoes, put the puree on the stove, and boil for ten minutes.

Grate the beets and pour into the tomato. Chop the pepper and add it afterwards. Cook vegetables and tomatoes for 20 minutes.

Pour in the oil, add salt and sugar, stir, boil for another ten minutes.

Pour in table vinegar, after a couple of minutes put the borscht into jars and roll up.

You can prepare this borscht even faster if you immediately pass all the ingredients through a meat grinder and then boil it.

Option 6: Borscht for the winter in jars with cabbage and beans

This recipe produces a fairly large portion of the product. You will need a saucepan of about 20 liters. If necessary, we reduce products proportionally. We take white or red beans at our discretion, fill them in the evening and soak them in cold water.

Ingredients:

• 1.9 kg of onion;
• 2.8 kg beets;
• 3.8 kg of tomatoes;
• 80 g salt;
• 5 kg cabbage;
• 0.7 kg of beans (weight of dry beans);
• 400 g water;
• 2 spoons of essence;
• kilogram of pepper;
• 2 cups oil.

How to cook

Soak and boil the beans in advance so as not to delay the process of preparing borscht. Drain the liquid from the beans.

Chop the onion. Heat vegetable oil until almost smoking. Add onion, sauté.

Grate the carrots, add to the onions, stir, cook for another five minutes. Vegetables will no longer fry due to the large quantity.

Twist the tomatoes, pour over the vegetables, immediately add half of the recipe water, leave the second part to dilute the vinegar essence. Boil everything together for a minute.

Grate the beets and place in a saucepan. Let everything cook while we prepare the cabbage. Chop it into strips, add salt and mash well to reduce the volume. At the same stage, chop the pepper. Add everything together to the pan with the boiling vegetables. Prepare the dressing until it boils; the cabbage will settle and reduce in volume.

Add sugar and add beans, cook for ten minutes, pour in diluted vinegar. After boiling for two minutes, pour the borscht into jars.

There is no need to worry if the winter borscht turns out to be too salty or sweetish. This is only an additive for the soup, the taste of which can always be affected during the final cooking of the soup.

Option 7: Borscht for the winter in jars without cabbage in a slow cooker

Another recipe for simple borscht for the winter without cabbage. It is notable for the fact that the vegetables are cooked in a slow cooker using the stewing mode; they do not require close attention at all.

Ingredients:

• kilogram of beets;
• 700 g carrots;
• 35 g salt;
• 700 g onions;
• 350 g pepper;
• 35 g vinegar;
• 110 g butter;
• 110 g paste.

How to cook

Grate the vegetables, chop the onion into cubes. Pour into a large bowl, add salt and sugar, knead a little with your hands. Add tomato paste and stir.

Transfer everything into a slow cooker with vegetable oil. Close, turn on the extinguishing program for 35 minutes.

Step 3:
Open and look at the vegetables. If they have softened, then add vinegar, stir, simmer for another couple of minutes, and put into jars. If the vegetables in the borscht are still a little tough, simmer until desired.

Borscht dressing turns out much more beautiful if you chop the vegetables into strips on a grater for Korean salads.

Option 8: The most delicious borscht for the winter in jars without beets

Very often borscht is prepared without beets, adding only tomato. This is not prohibited; the recipe is for a simple cabbage preparation with fresh tomatoes and other vegetables.

Ingredients:

• cabbage - 2.5 kg;
• 0.9 kg of onion;
• 0.18 kg butter;
• 0.3 tbsp. Sahara;
• 45 g salt;
• 1.7 kg of tomatoes (can be twisted);
• carrots - 1.2 kg;
• 0.35 kg pepper (sweet bell pepper);
• 30 g vinegar.

How to cook

Chop the carrot into strips and chop the onion. Place all this in hot oil and sauté for ten minutes.

Add shredded cabbage and pepper, cover, wait until the vegetables settle.

Chop the tomatoes and pour into the future borscht. Cook for 15 minutes.

Step 4:
Pour sugar and salt into the borscht, boil for about five minutes, pour in vinegar, stir thoroughly and put the borscht into jars.

Instead of fresh tomatoes, you can use diluted paste. In this case, the amount of product and water must be determined independently, since the concentration varies.

Option 9: Borscht for the winter in jars without vinegar (with lemon)

A vinegar-free dressing recipe that will still last well all winter. It is important to maintain sterility to prevent souring. Additionally, a small amount of fresh lemon juice is added.

Ingredients:

• 2 kg of red tomatoes;
• half a kilo of onion;
• kilogram of beets;
• half a kilo of carrots;
• 30 ml lemon juice;
• 30 g pepper;
• 1.5 tablespoons of salt;
• 50 g sugar;
• 0.17 ml oil.

How to cook

Twist the tomatoes together with the bell pepper, put on the stove, let the tomato boil, skim off the foam.

Grate the beets, add to the tomatoes, cook for ten minutes.

Chop the carrots and onions, fry in oil until the onions are transparent. Transfer to a saucepan. Immediately add salt and sugar. Cook for a quarter of an hour.

Pour in lemon juice. You can dilute concentrated acid instead. Stir and place the borscht into sterile jars.

It is often recommended to not only turn the jars over after twisting, but also wrap them. In fact, when laying out the boiling mass, you don’t have to do this, since additional sterilization and steaming of the products is no longer necessary.

Option 10: Spicy borscht for the winter in jars

Recipe for spicy winter borscht with hot pepper and garlic. If desired, you can reduce or increase their quantity, focusing on your taste.

Ingredients:

• tomatoes - 3 kg;
• 3 chili or other pepper;
• 2 heads of garlic;
• onion - 2 kg;
• 1.5 kg carrots;
• oil - 170 ml;
• 35 g salt;
• ¼ tbsp. vinegar;
• black pepper.

How to cook

Place peeled and chopped vegetables (onions, carrots and beets) into the heated oil one at a time at intervals of five minutes.

Twist the tomatoes with hot peppers and add the puree to the vegetables. Stir and boil for a quarter of an hour.

Add pepper, salt and chopped garlic head. Cook the borscht for another five minutes.

Step 4:
Pour in vinegar, boil for a minute, put into jars, screw on.

In fact, you can add all possible spices, dried herbs, ginger roots, aromatic cloves to borscht preparations, but all this is not for everyone. We must not forget that spices give off the main taste when infused. You need to add laurel especially carefully. If the leaf is used in large quantities, bitterness will develop.

Option 11: Classic borscht for the winter in jars with cabbage

A recipe for real winter borscht with beets and cabbage, which will greatly simplify the preparation of dinner and reduce the time you spend in the kitchen. The preparation does not require additional sterilization, which allows you to use jars of any size at your discretion. The recipe indicates the weight of peeled and washed vegetables.

Ingredients:

• 1500 g cabbage;
• 1500 g beets;
• 20 g garlic;
• 1000 g carrots;
• 200 g water;
• 100 g vinegar (9%);
• 800 g tomatoes;
• 200 g refined oil;
• 800 g onions;
• 120 g salt;
• 150 g sugar.

Step-by-step recipe for classic borscht

The borscht will be tastier if the onion is lightly fried. Cut the peeled recipe quantity into cubes. Measure out the oil, pour into a large cauldron or saucepan, heat and add the vegetable. Sauté until translucent, then add grated carrots. Cook in oil together for another five minutes.

Grate or chop the beets with a food processor and add to the vegetables. Pour in water and simmer for 15 minutes.

Shred the cabbage; no need to crush it. Add to the pan, stir and continue cooking under the lid so that the moisture does not evaporate. Cook for another five minutes.

Twist the tomatoes, add the tomato to the total mass. You can immediately add salt and granulated sugar. Stir thoroughly. Throw in the chopped garlic and boil for 12 minutes. Readiness is determined by the vegetables. They should not remain rigid. There is no need to be afraid that the cabbage will become soggy; the tomato will not allow this to happen.

At the last stage, add vinegar to the borscht. Now it is important to stir it well for even distribution and boil for another minute.

Use a large ladle to place the mixture into jars, filling the container right up to the neck. Immediately, before the mixture has cooled, put on the scalded lid, roll up the borscht, and turn it over.

Cans for blanks are always processed. The most reliable way is to sterilize over steam, heat in the oven, or add a little water and boil in the microwave. Simply washing with baking soda or laundry soap, as was done in ancient times, is not always effective, since the water itself may contain germs.

Dressing for borscht for the winter, which is made from fresh vegetables with your own hands, is a real find that makes life easier. This is also a great help for young housewives who are just gaining experience.

Recipes are very tasty:

How much benefit does such preparation bring? This is a real treasure for people whose time is worth its weight in gold. I see only advantages:

• Soup with this borscht dressing is prepared within a few minutes;
• There is no need to dirty your hands and table, and ultimately the entire kitchen;
• Use as a separate dish - even just with bread;
• If you refuel today (end of summer, beginning of autumn), you can save your family budget;
• This base goes well and is used for preparing various savory sauces.

Winter borscht dressing made from beets - a very tasty recipe

We will need:

• beets – 2 kg;
• tomato – 1.5 kg;
• sweet pepper – 800 gr;
• onions – 800 gr;
• carrots – 1 kg;
• sugar – 0.5 cups;
• salt - to taste, 5-3 tbsp;
• garlic – 50 gr.;
• vegetable oil – 300 ml;
• citric acid – 0.5 tsp;
• table vinegar – 100 ml.

Cooking process:

1. Preparing vegetables.

I advise you to prepare all the vegetables at once, so as not to return to this stage later. They need to be washed and dried. Chop the onion with a knife. Peel the beets and carrots and grate them.

But if you have a free minute, my advice is to cut the beets into cubes and pass the carrots through a meat grinder.

Sweet peppers can be of any color. The work with it is simple - remove the foot and cut into small cubes.

But to chop tomatoes it is better to use a blender. In its absence, I do the same as with pepper.

2. Fry delicious!

Now we need to fry everything. My advice: use two utensils to save time.

Onions can be fried together with pepper until golden brown in a frying pan. And at the same time, in a large saucepan, pay attention to the beets. When cooking it, I always add citric acid and sugar.

Cook the tomatoes in juice and oil after the onions and peppers. Next, mix all the vegetables in a saucepan. Add salt, vinegar and grated garlic and simmer over low heat for 20 minutes.

3. Winter supplies.

Place the dressing in sterilized jars. They can be of any size. However, I always use small ones. At the rate of one can per one pan of borscht. We roll them up with lids, turn them over and leave them warm for 1-2 days.

A delicious preparation for the winter is ready, and most importantly, quickly and easily. You'll lick your fingers!

Vegetable dressing for borscht for the winter from beets, carrots and tomatoes

For a tasty dressing, let's take:

• beets – 3 kg;
• tomatoes – 2.5 kg;
• carrots – 2 kg;
• onion – about 1 kg;
• greens - 3 large bunches;
• vegetable oil – 300 ml;
• vinegar – 100 ml;
• salt – 4 tbsp. l.;
• sugar – 2/3 cup;
• garlic and black pepper at your discretion.

Cooking process:

1. Wash and peel the beets. Grate and cut into thin bars; I recommend the second option. The vegetable should be simmered in a large saucepan until soft, with vinegar and sugar.

2. Grate thick carrots on a coarse grater. If you have it small, you can cut it. We also wash and clean it first.

3. Cut the onion finely, preferably into cubes. We need to fry it with carrots. To do this, heat the frying pan and add vegetable oil. Stir occasionally.

4. When working with tomatoes, pay attention to the skin. If possible, it is better to grind them in a blender. If it is missing, make a cross-shaped cut at the footboard and throw it into hot water for a couple of minutes.

After cooling the vegetable, remove the skin and chop finely. I cook them using a frying pan, but you can also stew them. The main thing is that they become soft and all the liquid evaporates.

5. Now we add all the prepared vegetables to the beets. You can also pour some water there if you see that there is not enough liquid. Add salt and chopped herbs. Simmer everything together for another 15 minutes over low heat.

6. We use sterilized jars and lids for sealing. We wrap ourselves in warm blankets for a day.

It’s simple, isn’t it, but for clarity and to reinforce your cooking skills, watch the video:

We are waiting for winter to come! With this easy and very tasty recipe, your borscht will be praised by the whole family.

On my website there are fresh canning recipes:

In harsh winter conditions, the human body often receives very few beneficial vitamins. This occurs due to a lack of vitamins in fruits that grow in winter. As a result, a person develops vitamin deficiency.

He begins to experience frequent headaches, weakness and various other problems. But in order to somehow prevent this, you need to prepare jars in advance with a ready-made, quick, very tasty and healthy borscht dressing made according to a traditional recipe.

You will need:

• beets - 1 kg;
• carrots - 0.5 kg;
• cabbage - 1 kg;
• tomatoes - 0.5 kg;
• onion - 4 pcs;
• vegetable oil - 100 ml;
• vinegar - 50 ml;
• salt and sugar - 20 gr.

Step by step instructions:

1. I wash the beets and carrots and peel them. Then I cut them.
2. I clean the cabbage from excess leaves and cut it into strips
3. I peel the onion and cut it into rings. Then I cut the tomatoes into cubes.
4. I pour water into a large saucepan and add oil there, in advance
   cooked vegetables and salt and sugar. Stir until the contents of the pan soften.
5. After the vegetables are ready, add vinegar and continue to simmer for another 2-5 minutes.
6. I put the contents of the pan into sterilized jars.
7. I place the jars with the preparation under a blanket or blanket for cooling.

A classic borscht dressing without vinegar is an ideal recipe for a housewife who cares about her health and the health of her family.

The main advantage of this dressing is that it saves time during the cooking process. And due to the complete absence of vinegar, this allows you to preserve many vitamins.

This vinegar-free dressing recipe is not only healthy, but also delicious, simple and easy. Both a real housewife and a beginner in the business can prepare it.

To prepare we will need:

• beets - 1.6 kg;
• carrots - 900 gr;
• bell pepper - 900 gr;
• onion - 1-2 heads;
• tomatoes - 900 gr;
• sugar - 2 tbsp. l.;
• salt - 1.5 tbsp. l.;
• vegetable oil - 0.5 cups.

Step by step instructions:

1. I heat up a small amount of water. Then I pour it over the tomatoes and peel them. Then I grind it in a blender or using a grater.
2. I add tomatoes to a large saucepan and put them on the fire, adding salt and sugar in advance. Then I simmer the dressing for 20 minutes.
3. I peel the carrots. Then I grate the carrots and add them to our tomatoes in the pan.
4. I cut the pepper into cubes or a cutter and also add it to the pan.
5. I peel the beets, and then grate them and fry them in a separate frying pan, after which I put them in the pan.
6. I simmer for another 10 minutes.
7. I sterilize the jars, add our dressing there and place them under a blanket or blanket until cool.

And these are not all the blanks, the best ones are below and above in the links:

1. Adjika from zucchini

Homemade winter borscht dressing “Torchin”

I’m sharing a recipe for a borscht dressing called “Torchin”; it takes me about an hour to prepare.

We will need:

• beets - about 2 kg4
• sweet pepper, onion - 0.5 kg respectively;
• garlic - 1 clove;
• tomato juice – 500 ml;
• vinegar (both 3% and 9% are suitable - about a quarter cup, a little less);
• oil (vegetable) - 1 cup;
• sugar - 0.5 cups;
• salt – 3.5 teaspoons (without a pea).

If you wish, you can add carrots - 0.3-0.5 kg (you get a more classic taste of the dressing) and one chili pepper for piquancy.

Preparation:

1. I peel the washed vegetables (you can do it after cooking, it will go faster) and cut them into fairly large pieces.
2. I grind the cooked ingredients through a meat grinder.
3. I add tomato juice, vinegar, spices.
4. Everything should cook in about an hour, remove from heat.

All that remains is to put the aromatic “Torchin” into jars (remember about sterility), and now, you have simplified the preparation of borscht, and, therefore, saved your time!

Once the jars have cooled (ensure smooth cooling so they don’t burst), you can try! I’m sure you’ll also take this recipe into service after making it once!

Universal soup dressing for borscht for the winter or any other soup or dish

With this preparation you can prepare absolutely any dish – that’s why it’s universal. You add beets to it and you get a borscht dressing. Add pickled cucumbers - that's the batch for pickle.

Borscht dressing with beans is an excellent thing for the winter

In this recipe, in addition to the main ingredients, we included nutritious and healthy beans. There are lovers of low-calorie foods, so there was no way I could miss the recipe with beans. Moreover, it is also not difficult to prepare.

Everything is brief and on topic - watch it a couple of times and remember everything. And in winter all that remains is to chop the cabbage and potatoes. Cook a rich broth and add our products - and the original soup is ready. It took me less than 20 minutes to prepare this delicious first course.

Each recipe is tasty and healthy in its own way. You can prepare several recipes at once and then decide which one you like best. Bon appetit!

Rich, aromatic and very tasty borscht with cabbage is considered the most ancient soup. It was prepared back in the days of the Roman Empire. And today the main dish does not lose its relevance. “Red” soup is popular in many countries around the world, including Russia. There are many recipes for borscht, but all of them are united by the indispensable presence of beets. It is this vegetable that gives the dish its beautiful color.

Cooking borscht is a troublesome task. Classic borscht is prepared in stages and the total cooking time is sometimes up to 5 hours. Not every housewife can find so much time for cooking. Therefore, savvy housewives have come up with an excellent way to shorten the time interval for preparing borscht - a dressing, which contains, if not most of the components, then half of them are definitely present.

With this preparation it is possible to prepare borscht according to a family recipe in just half an hour. At the same time, save time on washing dishes and hands. Another undoubted advantage of borscht dressing is the ability to use it as an independent dish, like a winter salad.

Contents of the article:
1. How to choose the right products

How to choose the right products

It is not necessary to use ideal products for preparation. It is acceptable to put slightly bruised tomatoes or burst root vegetables. Vegetables that are spoiled or half rotten should be excluded from the seasoning. Otherwise, the jars will swell and the blanks will become unusable.

To prepare a high-quality dressing, you need to follow only two rules.

• Any, even the slightest damage to the products must be removed. Cracks and spots are cut off along with a thin layer of unaffected vegetable.
• Moldy products are not used. Moreover, it does not matter which area of ​​the product is contaminated with mold. Even if the white fluff touches a few centimeters of the vegetable, it will have to be disposed of. Heat treatment will not save the workpiece from spoilage - fungal spores do not die from high temperatures.

Winter borscht dressing recipes

The standard component of borscht seasoning is, of course, beets. Onions and carrots are added to the dressing. There are many varieties of preparing the dressing - with blue cabbage, white cabbage, beans, carrots. Those who prefer savory dishes can try making a dressing with apples.

To increase shelf life, the product is boiled on the stove or simmered in the oven. It is also possible to use a multi-cooker for these purposes.

The seasoning is considered classic. After all, it contains products that are traditionally put in borscht. The basis of the preparation is beets, tomatoes, sweet red peppers and carrots. Root vegetables are rubbed on a coarse grater. You can use a “Korean” grater. It is permissible to add garlic or a pod of chili pepper to the preparation. You can increase the amount of onion or prepare the seasoning without it at all.

Products:

• 1000 g beets;
• 0.9 kg of carrots and the same amount of tomatoes;
• 0.7 kg sweet pepper (preferably red);
• half a kilo of onion;
• 70 g table salt;
• 100 g sugar;
• 0.3 l lean oil;
• 70 ml vinegar (9%);
• 3 bay leaves;
• 8-10 black peppercorns.

Algorithm:

1. Remove the peel from carrots and beets. Grind using a grater.
2. Remove the seeds from the pepper. Cut into thin slices.
3. Rinse the tomatoes, place in a cup and pour boiling water over them for half a minute. Remove the skin, grind with a blender or grind with a meat grinder.
4. Cut the onions into cubes.
5. Place all components in a container (preferably enameled).
6. Place on the stove. Boil.
7. Turn down the heat and simmer for 40 minutes.
8. Sterilize small volume cylinders.
9. Place the hot seasoning into glass containers and seal with lids.
10. Place the jars upside down, wrap them up, and leave until completely cool. Store in the cellar.

This dressing will give the borscht an unusual taste. Blueberries are a healthy vegetable that contains substances that can prevent cancer. However, the high fiber content does not allow eating eggplants during exacerbations of stomach and intestinal diseases. However, a couple of jars of this borscht seasoning won’t hurt in your arsenal.

Products:

• kilo of beets;
• 200 g blue peppers and the same amount of bell pepper;
• 0.2 kg of onions and carrots;
• 4-5 large garlic cloves;
• 50 g sugar;
• 30 ml vinegar;
• 15 g table salt;
• 150 ml vegetable oil.

Algorithm:

1. Grate peeled carrots and beets using a grater.
2. Peel the onion and chop.
3. Select the seeds from the pepper and cut into small cubes.
4. Wash the blue ones and remove the skin if desired. Cut into cubes.
5. Place the ingredients in an enamel bowl.
6. Add salt and oil.
7. Place on the stove. Simmer for about 40 minutes over medium heat.
8. Add garlic, cut into slices, sweetener, vinegar.
9. Boil for 15 minutes.
10. Place the hot dressing into sterilized containers. Cork.

This preparation will come to the rescue if you don’t have time to prepare borscht. This is almost ready-made borscht. For a complete soup, you just need to prepare the broth and throw the potatoes into it.

Products:

• 1 kg beets;
• 0.3 kg each of tomato, bell pepper and carrot;
• a kilo of cabbage;
• 17 g table salt;
• 80 g sugar;
• 70 ml of 9 percent vinegar;
• 80 ml vegetable oil.

Algorithm:

1. Peel the beets and carrots. Grate.
2. Remove the seeds from the pepper and cut into any pieces.
3. Finely chop the cabbage.
4. Pour boiling water over the tomatoes for a minute, remove the skins. Grind into puree with a blender.
5. Mix all ingredients in a saucepan.
6. Place on low heat and simmer for at least 30 minutes.
7. Place the workpiece into prepared cylinders. Cork.

This variation of borscht dressing is suitable for preparing borscht on fasting days or for a vegetarian menu. Cooking time is also reduced due to the fact that there is no need to cook the broth. In addition, beans contain a lot of vegetable protein.

Products:

• kilo of beets;
• a kilo of carrots and the same amount of tomatoes;
• kilo of onion;
• 1 and 1/2 cups dry beans;
• a glass of vegetable oil and boiling water;
• 0.5 cups crystal sugar;
• 50 g salt;
• 5 large spoons of vinegar.

Algorithm:

1. Soak the beans in cold water for 5-6 hours, it is best to do this overnight. Boil for 20 minutes. The beans should be half raw.
2. Peel and grate the carrots and beets.
3. Chop the onion.
4. Remove the peels from the tomatoes. To do this, keep the vegetable in boiling water for a minute. Grind in a meat grinder or blender.
5. In a deep saucepan, fry beets, onions and carrots in a small amount of oil.
6. Add beans, tomato puree, salt, sweeten, add oil, boiling water.
7. Boil over medium heat for 20 minutes.
8. Pour in vinegar.
9. Simmer the workpiece for another 10 minutes.
10. Pour hot into sterilized jars. Cork.

An unusual, spicy and sweet and sour borscht dressing is prepared using this recipe. To get a balanced taste for seasoning, you need to choose sweet beets and sour varieties of apples. The preparation can also be used as a cold snack.

Products:

• a kilo of beets and apples (necessarily sour);
• 0.25 kg of onion;
• 25 g salt;
• 150 g sugar;
• 15 g vinegar.

Algorithm:

1. Peel the beets and cut into small random pieces.
2. Peel the apples, cut out the core, cut into 4 parts.
3. Peel the onion and chop coarsely.
4. Grind the prepared vegetables in a convenient way to a puree consistency.
5. Place fruit and vegetable puree in a saucepan, add salt and sugar.
6. Place on low heat. Boil without increasing the temperature for about 30 minutes. The mass should boil.
7. Add vinegar. Mix. Simmer for another 6 minutes.
8. Place the hot dressing into containers. Cork.

Borscht dressing can be made without using vinegar. Taste qualities will remain unchanged. And the seasoning can be stored for a long time, just like vinegar. If you want to add a little sourness to the seasoning, you can add a little lemon juice or regular citric acid powder.

Products:

• 1 kg beets;
• 1 kg carrots;
• 1 kg tomato;
• 1 kg of onion;
• 1 kg bell pepper;
• a glass of odorless vegetable oil;
• a bunch of greenery;
• a tablespoon of salt;
• head of garlic;
• hot pepper according to preference.

Algorithm:

1. Grate the peeled beets, carrots and onions on a coarse grater.
2. Thinly slice the pepper.
3. Heat 2 tbsp in a saucepan. oil and add chopped vegetables. Fry them until half cooked.
4. Dip the tomatoes in boiling water and remove the skins.
5. Puree the tomatoes and hot peppers using a blender.
6. Add tomato puree to vegetables in a saucepan.
7. Add half a tablespoon of salt.
8. Cook for 50 minutes over low heat.
9. Squeeze the garlic with a garlic press and place in the preparation.
10. Add chopped herbs to the total mass.
11. Add 1/2 tablespoon of salt, after tasting the seasoning. If there is enough salt, skip this step.
12. Boil for 2-3 minutes.
13. Place hot seasoning into containers. Roll up.

A multicooker will help out if you have little free time. The seasoning is prepared simply and quickly. The taste and aroma are no different from the one cooked on the stove.

Products:

• 0.7 kg beets;
• 0.5 kg of onions and carrots;
• 0.2 kg sweet red pepper;
• 0.5 kg tomato;
• 1 tbsp. salt;
• 3 tbsp. Sahara;
• 40 ml table vinegar;
• 70 ml vegetable oil.

Algorithm:

1. Grate the peeled carrots and beets.
2. Remove the seeds from the sweet pepper. Slice.
3. Remove the skins from the onion. Grind.
4. Finely chop the tomatoes, after removing the skin.
5. Place vegetables in a multi-cooker container.
6. In a separate plate, combine sugar, vinegar, salt and oil.
7. Mix the brine thoroughly. And add to the vegetable mixture.
8. Cook the seasoning for about 40 minutes in the “Stew” mode.
9. Place the hot dressing in containers and seal.

This version of the seasoning can rightfully be called vitamin-rich. Vegetables are not cooked, but frozen raw. This allows you to preserve almost all useful substances. It is best to freeze the product in bags or containers in small portions, at a time.

Products:

• 0.75 kg beets;
• 0.25 kg tomato;
• 0.25 kg bell pepper;
• 0.25 kg carrots;
• 0.25 kg of onion;
• 50 g garlic.

Algorithm:

1. Remove the skins from the onion. Cut into small cubes.
2. Cut the tomatoes into pieces.
3. Peel the carrots and grate them.
4. Peel the beets and grate them.
5. Remove the seeds from the pepper and chop into thin strips.
6. Chop the garlic with a knife.
7. Mix all ingredients in a saucepan or basin.
8. Divide into pre-prepared bags in small portions.
9. Place in the refrigerator for 8-10 hours.
10. Tie the bags and put them in the freezer.

Frozen dressing for borscht with beets, option 2

This variation of borscht seasoning is considered the most “lazy”. To prepare it you will need a minimum of ingredients and time. The ingredients can be taken in any proportion.

Products:

• 0.7 kg beets;
• 0.7 kg carrots.

Algorithm:

1. Peel vegetables. Grate.
2. Place in a saucepan and mix thoroughly.
3. Place in small portions into bags.
4. Place the bags in the general compartment of the refrigerator for 8 hours to allow the moisture to evaporate.
5. Transfer the packaged seasoning to the freezer.

Making borscht dressing is easy. The beauty of recipes is that you don’t have to follow the proportions of the ingredients. You can increase or decrease the amount of ingredients according to your taste. Add spices or replace vinegar with lemon juice. In any case, the seasoning will be tasty and aromatic.

Delicious dressing for borscht video recipe